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Functional properties of muffin as affected by substituing wheat flour with carob powder
Title Functional properties of muffin as affected by substituing wheat flour with carob powder [elektronický zdroj] / Libor Červenka, Michaela Fruhbauerová, Helena Velichová Author-s Červenka, Libor (Author)
Fruhbauerová, Michaela (Author)Velichová, Helena (Author) Description ilustr., tab. Notes Popis urobený 6.5.2019 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo Slovak Journal of Food Sciences [Online]. -- ISSN 1337-0960. -- Vol. 13, no. 1 (2019), s. 212-217, online Subject-s mafiny múka pšeničná múka karob fenoly antioxidanty Country Slovakia Language English URL https://doi.org/10.5219/1033 Database Agro-bibliography
Number of the records: 1